Blanquette of Veal

Ingredients

• two pounds of beef
• three pounds of cut-up fillet of Veal
• a sliced carrot
• a very little salt
• an ounce of butter
• an ounce of flour
• four yolks of eggs
• the juice of a lemon

Method

1. 1

   Put beef and veal in water with chicken scraps, carrot, turnip, and salt.

2. 2

   Make a roux with flour and butter, add broth, and cook for ten minutes.

3. 3

   Add to the blanquette, simmer until meat is cooked.

4. 4

   Pass sauce through a sieve, reduce, add egg yolks, butter, lemon juice, and serve hot.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 126. The excerpt below is the record exactly as published.

Blanquette Of Veal. — ( Family Recipe.) — A Blanquette only differs from a fricassee in the way it is served. A Blanquette is served in a pile in the middle of a dish, whilst a fricassee is arranged round the sides. A Blanquette of Veal can be made of the breast, or shoulder, or neck. In the following recipe, which was given by a noted French chef, the fillet is used, and beef is added to give nourishment and flavour. Put two pounds of beef and three pounds of cut-up fillet of Veal into three pints of water, with a few scraps of chicken, a sliced carrot, a little turnip, and a very little salt. When the whole is half cooked make a roux of flour and butter, pour a little broth from the Blanquette on the roux , cook the roux for ten minutes on the fire, but do not allow it to boil. Add it to the Blanquette, which must only simmer, not boil. Simmer till the meat is thoroughly cooked. Take out the meat and keep the Veal only hot. Pass the sauce through a sieve into a clean stewpan, put the sauce again on the fire. Clear it from fat, reduce the quantity to two-thirds, stirring and skimming it all the time with a wooden spoon, lest the sauce i88 VEAL should adhere to the pan. When the sauce is reduced add, off the fire, four yolks of eggs, and mix them well into it. Let the sauce simmer, on no account let it boil, for six minutes. Then put in the Veal, add an ounce of butter, the juice of a lemon, stir well, and serve up very hot. Garnish with button mushrooms. A Simple Blanquette. — Cut the meat off a neck of Veal, do not mince it but shape it like little cutlets, keeping them rather thin. Flour them, put them in a braising-pan with two slices of fat bacon, a little parsley, a sliced onion, and just enough good stock to nearly cover them. Put a buttered paper on the top and simmer very gently for two hours. If possible add a few mushrooms to the Blanquette, using the peelings for the stew and the mushrooms in the sauce. Take the pan off the fire, strain and skim the broth, lay the Veal on a dish to keep hot. Make a roux of an ounce of butter and an ounce of flour

Cook this with the app: pantry check, scaling, and the assistant.